Skillet Chicken and Rice
Skillet Chicken and Rice is the perfect one pan supper. Deliciously seasoned chicken cooked in butter makes way for a feast of cooked rice enhanced from the seasoned chicken pan drippings.
Servings 10
Calories 218kcal
Ingredients
- 1 Pound Chicken breast tenderloins cut into bite size pieces
- 2 tablespoons olive oil
- 1 teaspoon salt plus a pinch
- ½ cup butter
- 1 teaspoon pepper plus a pinch
- ½ teaspoon garlic powder plus a pinch
- ¼ teaspoon red pepper flakes
- 3 tablespoons Lemon juice
- 1 & ½ cups uncooked jasmine rice
- 3 cups chicken broth
- ½ cup parmesan cheese
Instructions
- Cut and season chicken with salt, pepper and garlic powder. Heat olive oil in a large skillet. Brown chicken and drain.
- Add butter, red pepper flakes and another pinch of salt, garlic powder and pepper to the butter. Heat over medium heat until butter is melted and seasoning is mixed well. Add lemon juice and simmer over medium heat for about 2 minutes. Take out 4 tablespoons to reserve for a finishing sauce.
- Add rice to remaining sauce in skillet and cook 3 to 4 minutes to brown the rice in the butter sauce. Add chicken broth and mix well. Bring to a boil and lower heat to simmer on medium/low heat. Simmer in skillet for 20-25 minutes, stirring only once or twice to prevent rice from sticking to bottom. Test rice for doneness once liquid has evaporated. Remove from heat.
- Add chicken back in to rice mixture. Drizzle reserved sauce over chicken and rice. Sprinkle with parmesan cheese and cover. Allow to rest covered for about 5 minutes. Serve garnished with parsley and enjoy!
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 218kcal | Carbohydrates: 4g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 687mg